About this wine
Vineyard and terroir
The Sangiovese comes from Radda in Chianti. The vineyards were planted between 2004 and 2012, at a density of 5,000 vines per hectare, and are trained to Guyot. Harvesting is manual and begins in the last week of September.
Grapes
100% Sangiovese.
Vinification
Following careful selection in the vineyard, the grapes are destemmed and crushed. Alcoholic fermentation starts without the addition of selected yeasts and proceeds at 28–30°C. Vinification and maceration take place in concrete tanks for approximately 25 days, with manual pumping over and punching down.
In December, the young wine is racked into concrete tanks, where malolactic fermentation occurs.
Ageing
The wine matures in concrete for 10 months before bottling.
Tasting profile
Bright ruby red. Red-fruit notes appear on both the nose and palate, supported by sweet, persistent tannins.
